3. Add coconut milk and water. Bring to a boil, then turn down to simmer for about 15-20 minutes, till squash and potatoes are easily broken with a spoon. Blend in batches in a blender or use immersion blender. Pout back into pot and season with salt and pepper to taste.

Experiment with toppings, but most of all enjoy the flavor experience!

Tuesday, May 1, 2018

6-12 oz chicken (I used Costco's Nature Raised Farms Organic Grilled Chicken Breast Strips - This is so easy since they are already cooked and frozen. But you can use any chicken breast or thigh, cut in strips)

2 T Cooking Fat of Choice (butter, ghee, coconut oil, olive oil, ect)

1 onion, chopped

2-4 carrots, chopped

2 stalks of celery, chopped

2 large handfuls of cleaned and chopped kale

1 handful of green beans

(Any leftover roasted veggies that you might have would be a delicious addition as well. I added roasted sweet potatoes from the previous day. Also....add bell peppers or summer squash or whatever veggies you have)

Monday, March 5, 2018

1 can of tuna (I love Wild Planet's Albacore Tuna...and you can find it at Costco!)

1-3 T mayo (depending on your preference)

1 T capers

3-4 olives (I used giant green ones, but use what you like)

1 dash lemon juice

1 garlic clove, crushed

1 T onion, chopped

salt and freshly ground black pepper to taste

Directions:

Mix it all together and serve it over your favorite combination of greens. I'm using an organic spinach and arugula blend that I found at Aldi! I find that this combo of greens doesn't get slimy as fast as some of the more delicate greens.

Saturday, March 3, 2018

1/2 cup maple syrup or honey (I have cut this to even 1/4 cup and still delicious)

1 T vanilla

1/2 cup cocoa powder

1/2 t sea salt

1 t baking soda

1 cup chocolate chips

Directions:

Preheat oven to 325 degrees

Blend almond butter till smooth with a hand blender

Blend in eggs, honey/syrup and vanilla

Blend in cocoa, salt and baking soda, then fold in chocolate chips

Line a 9x13 pan with parchment or grease the pan

Pour in batter

Bake at 325 degrees for 25-40 minutes. I like my brownies gooey, but done. So, usually around 30 minutes. Check them with a toothpick in the center. If the toothpick is clean, you are good! Don't over cook them!

Wednesday, February 14, 2018

I combined a recipe I found online from Food and Wine Magazine with tips from a friend. I've been intimidated to make this soup, but it was simple and it is so delicious! This recipe is easy to make in large amounts as well, just do the blender portion in batches.

Ingredients:

4 cups chicken broth

3 eggs

4 T lemon juice

2 cup cooked and warm white rice

1 pound cooked chicken, shredded (use more or less chicken depending on the "heartiness" desired. chicken meat could be from a rotisserie, chicken breast or whatever you have)

Monday, February 12, 2018

1/4 cup course celtic sea salt or course sea salt (if you use regular salt, it may end up way to salty)

fresh lemon juice to cover (about 1/4-1/2 cup)

Directions:

Slice lemons (discard the ends or use for another purpose)

Layer the lemons in a mason jar (quart or half gallon size) add salt between each layer of lemons. Once the the lemons are layered, squeeze them down to create juice with a mallet, pounder or wooden spoon.

There should be a lot of juice from the lemons, but you may need about 1/4-1/2 cup extra lemon juice to cover the lemons completely. (You can use bottled lemon juice, but make sure it is 100% lemon juice with nothing added!)

I usually put a small 4 oz mason jar on top of my ferments to weight them down and keep everything covered in the salt brine.

Cover with a mason jar lid, screw it on and let it sit in room temperature for 2-4 weeks. Check it periodically. The lemons are ready when they taste tangy instead of salty.

Moroccan lemons are delicious with many dishes. Serving suggestions: Over Paella, Use to make a fresh relish with herbs and veggies, Over Curries or Moroccan dishes, With Chicken or Fish, Even delicious as a pizza topping

Wednesday, January 17, 2018

This is a simple and delicious way to use leftover roasted veggies. In this case I used parsnips, but you could use any roasted vegetable that you have on hand (carrots, sweet potatoes, Brussel sprouts...)

Preheat oven to 400 degrees.

Place leftover roasted vegetables on a baking sheet. (I love a good stoneware pan for this because it is so easy to clean, but you can always use some parchment paper to avoid the sticking if you don't have stoneware.)

Spread over the top of your to roasted veggies your choice of protein (leftover taco meat, black beans, bacon, whatever you have on hand)

Sprinkle with cheese if desired.

Heat in the oven about 10 minutes or until everything is warm and the cheese is melted.

Directions:
1. Warm oil in the bottom of a large pot. Add onion, leeks, and celery. Saute over low hear till onions are translucent. (5-10 minutes) Stir in garlic and other spices/herbs and cook for 2 minutes.

2. Add potatoes and/or root vegetables and cook about 10 minutes over medium heat till potatoes start to soften. (You could boil or bake the potatoes ahead of time to speed this up)
3. Add broth and coconut milk. Bring to an almost boil and then simmer about 10 minutes till potatoes/ veggies are super soft. (Add more more less liquid depending on desired consistency).

Thursday, January 11, 2018

Pour 4 cups of chicken stock or bone broth into a pan. Add dash of fish sauce and salt to taste.
Bring to a boil.
While broth is coming to a boil. Whisk together 3 or 4 eggs.
Remove broth from heat once it is boiling. Pour whisked egg in a thin steady stream into the hot broth and stir as you pour. Eggs will cook when they hit the broth.